Study On The Meat Quality Of Beef In Mongolian

Meat is the most important meal that has important role in Human kind and development. Beef is one of the ideal foods of human beings which with the characteristics of high protein content, variety of amino acid, low in fat, tasty and so on that favored by consumers. The amount of meat consumed in different countries varies enormously with social, economic and political influences, religious beliefs and geographical differences.As result of social and market researcher work, if people’s income increase their meat consumption will increase, especially livestock. Because of that, high developed countries use intensify method in their livestock, use medicine that fast up their development and growth, and fertilize them by quality food that increase meat outcomes, are lead to some negative consequences.For example, losing native animal patterns, exploring infectious diseases and accrues chemical and biological toxic, compounds in human body as well as give indirect effect in health.Hereunder consumer who has knowledge of proper use of food and care their health, required healthy, no residual from hormones, antibiotics and pesticide and normal chemical composition meat. So that consumption of meat that under all requirements will be high.It’s rationale that Mongolian livestock meat is ecological clean product because of ecological environment of Mongolia. In addition, its valuable production that eats pasture grasses which substantial of prolificacy.The dissertation studied the eating qualities, nutrients, and aroma components of Mongolian beef. Here below were the results:(1) The redness and yellowness of Mongolian beef were significantly influenced by parts (p< 0.05), which was significant higher than that of the neck. The L* value was higher in the leg and lower in the neck.(2) pH value ranged from 5.56 to 5.74 did not have notable difference between breeds (p>0.05). The difference of Water Holding Capacity was significant between Mongolian and Chinese beef, while it was insignificant among part (p>0.05). Cooking loss of Mongolian beef, the lowest was 75.68% in hind leg and the highest was 59.07%in back. Texture result of Mongolian beef is not much difference in indicators between beef flesh hardness of various beef cuts.(3) The water contents (71.43%-73.54%) and protein contents (19.42-20.87%) did not have significant differences among the parts (p>0.05). Water contents and protein contents showed a slight decrease from leg to neck. Parts had significant impacts on the fat contents of beef (p<0.05), ranging from 2.48% to 8.96%.(4) Amino acid content of Mongolian beef (14.448g/100g) was notable higher than that of Chinese beef (12.269/100g) (p<0.05), while it had no significant difference amongst three parts of carcass. Essential amino acid is 44.5% in total amino acid and Leucine (LEU), Lysine (LYS) are higher one.(5) The kinds of volatile compounds of Mongolian beef varied from 10 to 19 (p>0.05). The remarkable difference mainly appeared in aldehydes and hydrocarbons. The main flavor compounds in Mongolian beef were aldehydes (11.15% to 29.04%), alcohols (1.02% and 2.34%), hydrocarbons (4.84% and 26.63%) and esters (18.13%). Among these volatile compounds, the Hexanal accounted the largest part, which ranged from 2.65% to 10.12%.